Cajun Sliders Recipes

Steps:

• Preheat broiler. Lightly coat a rimmed baking sheet with cooking spray and set aside.
• In a medium bowl, combine turkey, chicken (or beef), Ketchup, Worcestershire sauce, 1/2 teaspoon Cajun seasoning, and hot sauce. Form the mixture into four fat patties (each should be a little wider than the bun) and set aside.
• Lightly coat a large nonstick skillet with cooking spray and heat over medium. Place patties in pan, cover and cook for 4 minutes, than flip and cook for 4 to 5 more minutes or until the internal temperature reaches 165 F on a cooking thermometer.
• In a small bowl, stir together mayonnaise and mustard, then spread on the inside of each bun. Put a patty on the bottom of each bun, top with an onion slice and 2 strips of bell pepper, and cover with bun tops. Serve immediately.

Steps:

• Preheat a grill pan over medium-high heat.
• Combine the beef, salt, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and black pepper in a large bowl and gently mix until just combined.
• Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray.
• Grill the sliders indent-side up until the internal temperature registers 150 degrees F, 2 to 3 minutes per side, placing a slice of cheese on each patty once you flip them. Cover the patties on the grill pan with a metal bowl to allow the cheese to melt. (The cheese will melt over the sides of the patties.) Remove the patties to a plate and cover loosely with foil to rest.
• Meanwhile, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes per side.
• Assemble the sliders by putting a tablespoon-sized dollop of the Ketchup on the bun tops and bottoms, then top each bottom with a patty. Finish with one Onion Ring on top of each slider. Close sliders and serve immediately.
• Combine the ketchup, lime juice, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and salt in a medium nonreactive bowl and mix until incorporated.
• Pour 4 inches oil into an 8-quart Dutch oven and bring to 350 degrees F over medium-high heat.
• Meanwhile, peel the onions and slice into 1/2-inch-thick rings.
• Combine the flour, salt, garlic powder and black pepper in a large bowl. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
• Place a wire rack in a sheet pan. Working in batches, dip the onion rings into the batter. Drain any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Transfer the onions to a wire rack with a spider and lightly season with sea salt.

Steps:

• Preheat oven to 350°. Without separating rolls, cut each package of rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Layer with ham, cheese and pickles; replace top halves of rolls. , In a microwave, melt butter; stir in onion and mustard. Drizzle over rolls. Bake, covered, 10 minutes. Uncover; bake until golden brown and heated through, 5-10 minutes longer.